Peter Aitken wrote:

> "greatgrate" > wrote in message
> om...
>
>>What's the preference of you experienced q'ers? I've tried them both
>>precooked in beer and sauce and thrown on my weber to finish them off
>>and really can't taste a whole lot of difference! Am I missing
>>something?
>
>
> The baby back's only advantage AFAIK is tenderness - they can be ready to
> eat after a relatively short time on the grill. St. Louis, which I believe
> is a term for "regular" ribs, are supposed to be much more flavorful but
> take several hours. The precooking in beer idea would get a thumbs down from
> any experienced BBQer I know. Long and slow on the grill is the best way.
>
>

Agree. The only thing (IMO) that you accomplish by precooking
(boiling/simmering/whatever) is to cook flavor out of 'em. Wanna add
flavor to the meat, go with a dry rub of your liking. Let them come to
room temperature (important) and then throw 'em on the WSM. There are
debates as to bone side down or bone side up. I'm a bone side up
believer. I also prefer BB's but certainly wouldn't complain if I
could only get St. L.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.